Homestyle honey oat bread
You could totally jump on the sourdough train… or you could make this homey, cozy honey oat bread in a couple of hours! This is the first bread I learned to make and I still love the simple, perfect toast it helps me make!
INGREDIENTS
For the regular bread:
– 2 tbsp butter
– 1/2 cup honey
– 3/4 cup whole wheat flour
– 1 tbsp salt
– 1 cup old fashioned oatmeal
– 2 1/2 cups water, boiling
-2 3/4 tsp instant active dry yeast
– 4 1/2 – 5 cups flour
For the cinnamon raisin version:
– 3/4 cup raisins (regular or golden)
– 1 tbsp butter
-1 tbsp granulated sugar (or brown sugar)
– 1 tsp cinnamon
INSTRUCTIONS
Combine butter, honey, whole wheat flour, salt, and oatmeal in a stand mixer.
Add boiling water. Stir well and let sit until lukewarm.
Once the mixture is lukewarm, add 2 cups of flour and instant active dry yeast. Mix until incorporated and continue to add flour 1 cup at a time until the dough pulls away from the sides of the bowl.
Once the flour is added, the dough will be slightly tacky but hold its shape while it’s kneaded. For the cinnamon raisin variety: Flatten the dough into a 10 × 12-inch rectangle and spread with raisins. Knead raisins into the dough to evenly distribute. Flatten the dough again to a 10 × 12-inch rectangle and brush with softened butter, sugar, and cinnamon. Roll up and cinch seams.
Grease a bowl and place dough inside to rise. It will take approximately an hour.
After the dough has risen, punch down and separate into two sections. Knead on a lightly floured surface into a smooth ball and press lightly into a greased 8 ½ x 4 ½-inch loaf pan. Repeat with the rest of the dough.
Set loaves in a warm place to rise until doubled in height, approximately 55-90 minutes.
Bake at 350°F for 40-55 minutes until tops are golden brown. To make sure the centers are fully baked, the temperature should register 190°F.
Rub butter over the top of the loaves and let cool. If freezing, let the bread cool completely so ice does not form around the loaf.
